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Visceral adiposity and metabolic syndrome after very high–fat and low-fat isocaloric diets: a randomized controlled trial
Nutritional status dietary intake body composition
2018/11/12
Background: Different aspects of dietary pattern, including macronutrient and food profiles, may affect visceral fat mass and metabolic syndrome.
Objective: We hypothesized that consuming energy prim...
Implementation of a 4-y, high-fiber, high-fruit-and-vegetable, low-fat dietary intervention: results of dietary changes in the Polyp Prevention Trial
Dietary intervention nutrition intervention dietary change
2016/6/14
The Polyp Prevention Trial (PPT) was a multicenter
randomized clinical trial designed to determine the effects of
a high-fiber (4.30 g/MJ), high-fruit-and-vegetable (0.84 servings/MJ),
low-fat (20%...
Contribution of dietary and newly formed arachidonic acid to human milk lipids in women eating a low-fat diet
Human milk linoleic acid arachidonic acid
2016/6/14
Polyunsaturated fatty acids in milk are derived
from direct intestinal absorption, endogenous synthesis, or maternal
body stores. Arachidonic acid (AA) intake is frequently low
in undernourished wo...
Moderate dietary fat consumption as a risk factor for ischemic heart disease in a population with a low fat intake: a case-control study in Korean men
Republic of Korea men case-control study
2016/6/13
Dietary fat intake is associated with the incidence
of ischemic heart disease (IHD) in Western countries. In populations
in which both the average dietary fat consumption and the
incidence of IHD a...
Postprandial de novo lipogenesis and metabolic changes induced by a high-carbohydrate, low-fat meal in lean and overweight men
Obesity hyperinsulinemia carbohydrates
2016/6/12
Adjustments of carbohydrate intake and oxidation
occur in both normal-weight and overweight individuals. Nevertheless,
the contribution of carbohydrates to the accumulation of
fat through either re...
The recent paper by Dreon et al (1) reported that a very-lowfat
diet is not associated with improved lipoprotein profiles in
men. The dietary nutrient data presented in their Table 1 show
that at t...
Low-fat diets, lipoprotein subclasses, and heart disease risk
lipoprotein subclasses heart disease risk
2016/6/2
Current dietary guidelines emphasize reductions in dietary fat,
particularly saturated fat, for the hygienic control of plasma lipoproteins.
This recommendation is based on abundant scientific
evid...
A very-low-fat diet is not associated with improved lipoprotein profiles in men with a predominance of large, low-density lipoproteins
Lipoproteins low-fat diet LDL subclasses
2016/5/30
We found previously that men with a predominance
of large LDL particles (phenotype A) consuming highfat
diets (40–46% fat) show less lipoprotein benefits of low-fat
diets (20–24% fat) than do men w...
Effects of 2 low-fat stanol ester–containing margarines on serum cholesterol concentrations as part of a low-fat diet in hypercholesterolemic subjects
Cholesterol low-fat diet, plant stanol esters campestanol
2016/5/30
Full-fat sitostanol ester–containing margarine
reduces serum total and LDL cholesterol, but the effect of plant
stanol ester–containing margarine as part of a low-fat, low-cholesterol
diet has not ...
Comparison of the effect of daily consumption of probiotic compared with low-fat conventional yogurt on weight loss in healthy obese women following an energy-restricted diet: a randomized controlled trial
insulin resistance lipid probiotic weight loss yogurt INTRODUCTION
2018/11/27
Background: Despite evidence for the beneficial effects of probiotics and low-fat dairy products, to our knowledge, no study has compared the beneficial effect on weight loss of consuming a probiotic ...
Attributes of Low-Fat Yogurt and Kareish Cheese Made Using Exopolysaccharides Producing Lactic Acid Bacteria
Kareish Cheese Made Low-Fat Yogurt
2016/6/2
To improve properties of low-fat yoghurt and kariech cheese, two mixed cultures of Exopolysaccharide (EPS)-producing Lactic Acid Bacteria (LAB) were used to manufacture them. To study the activity of ...
Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties
Pork Low-fat Patties Sweet Potato Powder Physico-chemical Sensory Attributes
2016/5/17
The present study was conducted to investigate the efficacy of sweet potato powder (SPP) and water as a fat replacer in low-fat pork patties. Low-fat pork patties were developed by replacing the added...
Effect of different rice starches, inulin, and soy protein on microstructural, physical, and sensory properties of low-fat, gluten, and lactose free white sauces
low-calorie food nutritive food microstructure viscosity stability
2014/2/24
The microstructural, physical, and sensory properties of low-fat sauces made with different rice starches, soy protein ,and inulin were analysed in order to obtain sauces suitable for celiac and lacto...
Effect of microwave thawing on microstructure and physicochemical stability of low fat white sauces made with soy protein
Confocal laser scanning microscopy (CLSM) microwave heating SDS-PAGE soy protein isolate starch
2014/2/24
The microstructural and physicochemical stability of white sauces made with soy protein and modified waxy maize starch was evaluated after subjecting them to a freezing-thawing process in a convention...
Effects of Hydrated Potato Starch on the Quality of Low-fat Ttoekgalbi (Korean Traditional Patty) Packaged in Modified Atmosphere Conditions during Storage
Low-fat Ttoekgalbi (Korean Traditional Patty) Hydrated Potato Starch Modified Atmosphere Packaging (MAP)
2016/5/10
This study was carried out to investigate the effects of hydrated potato starch on the quality of low-fat ttoekgalbi (Korean traditional patty) packaged in modified atmosphere conditions during storag...